I am in search of the perfect paleo chicken mole recipe. So, if you have one, please share… I would love to try it! I made this one a few months ago. It was good, but not quite chocolatey enough. Over the weekend, I used Ingrid Hoffman's recipe as inspiration, but added my own paleo take and made it in a crock-pot, of course!
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1-2 spicy peppers, chopped
2 cups chopped tomatoes
3 tablespoons almond butter
2 cups chicken broth (I used beef broth cause that's all I had & it turned out fine)
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 tablespoons unsweetened cocoa powder
4 chicken breasts
For serving:
Fresh cilantro
Lime wedges
Tomatoes, sliced
Cabbage, shredded
1 avocado, peeled, pitted, and sliced
Directions:
- Place a pan over medium heat, add the olive oil, onion and garlic, stirring to soften for 5 minutes. Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Carefully pour the mixture into a blender. Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted.
- Place the chicken breasts in a crock pot and add mixture.
- Cook on low for 8 hours. 5 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
- Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.
Enjoy!
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This looks amazing! I love mole. Will have to give this a try this week. Thanks!
Lauren and I have been making some pretty killer mole lately. We grind some chiles that are dried and not that hot. Any variety will work. We then grind pepitas and almonds, about 2 or 3:1 pepitas. We toast the chilis and nuts in a pan until they start to brown. Add some cooking wine and chopped onions and garlic. Use broth as needed to keep the desired consistency. We have been using a good “natural” Mexican xocolatl as needed for flavor. Salt and pepper to taste. Pour the sauce over the meat and simmer.
That sounds amazing, Nate! I will definitely have to try that soon.
this sounds amazing. i just started the whole9 program and am searching for paleo slow cooker recipes. do you think i can use ghee or maybe coconut butter/oil instead of almond butter?
Hey Adam! I think you could just ditch the almond butter all together, but I think substituting sounds fine too. Have fun on the whole-9 program!